Total Time
30mins
Prep 10 mins
Cook 20 mins

I remember these as a child. Never did develop a taste for the okra, but sure loved the green tomatoes. This recipe comes from Southern Living magazine.

Ingredients Nutrition

Directions

  1. Whisk together buttermilk and egg.
  2. Combine cornmeal, 1/8 teaspoon salt, and pepper.
  3. Dip okra and tomatoes, in batches into buttermilk mixture; coat in cornmeal mixture.
  4. Into dutch oven pour oil to a depth of 3 inches and heat to 375 degrees.
  5. Fry okra and tomato, in batches, 4 minutes on each side or until golden brown. (Turning too soon will cause breading to fall off).
  6. Drain on paper towels; sprinkle with salt.
  7. *red tomatoes can be substituted for green tomatoes if desired.